Mexican Street Corn using
Bixby & Co.'s Habanero Spice Rub
6-8 ears of corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1 clove garlic, minced
1/2 tsp Bixby Habanero Spice Rub
zest and juice from one lime
1/2 cup cotija cheese, crumbled
1/2 cup cilantro, chopped
Heat grill to about 400 degrees.
Stir the crema, mayonnaise, garlic, Habanero Spice Rub, lime zest and juice together. Season with salt to taste. Set aside.
Place the ears of corn on the grill and let sit, rotating as needed until all sides are a toasted, lightly charred color. Remove from heat.
Using a brush or spoon, spread the crema mixture on all sides of the corn. Sprinkle with the cotija cheese and cilantro. Sprinkle with additional Habanero Spice Rub as desired.